curls
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Posts posted by curls
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Tried a recipe from Buzzby Bakes that uses yeast and sourdough discard. Made a very nice white sandwich bread that is just a smidge too tall for the CSO. Need to do something else next time to prevent the top from getting scorched.
link to video with bread recipe: https://youtu.be/BYXTtALjKLQ
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Late to post but I made Nach Waxman's brisket recipe (omitted the flour) . First time making this particular brisket recipe https://www.epicurious.com/recipes/food/views/nach-waxmans-brisket-of-beef-394571. but I'll definitely make it again.
ready to cook
sliced and continuing to cook
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sour cream coffee cake
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3 hours ago, Jonathan said:
On the vibrating table note, you could try a vibrating platform used for dental stone, you can get cheap-ish ones for about $30 and just mount a flat platform on top of that? I've been meaning to try it actually since it's a similar principle
Yes, can be done and has been done. At one point a few people on eGullet had done that and some documented the process. If I find the topic I’ll link to it... have to finish some other stuff before I wade into an eGullet search. I think that they were all happy with the resulting shaker table.
I picked up a nice shaker table made by Bakon that I bought from a chocolatier who was closing her business. It is great for getting rid of air bubbles in my more detailed moulds.
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Maybe they were using it to keep colored cocoa butter and an airbrush warm. Why not ask the other employees or previous confectioner what they used it for.
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I canceled my Misfits orders but I have lots of stores nearby that are doing curbside and/or home delivery. Also, I should soon be harvesting salad greens from my garden.
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On 4/10/2021 at 3:37 PM, CeeCee said:
You beat me to it, both visiting and posting about it!😄 Hattem has been on our to do list for a while, because of the Hanseatic history, Anthony Piek Museum (he inspired Dutch theme park Efteling) and the bakery museum as well.
Did you enjoy your stay?
This is from an old Dutch tv show called Ontdek je plekje, discover your spot. Footage was shot during late '70's and or '80's. I haven't figured out those time stamps yet, but you can find Hattem from 19.00 minutes on and the bakery museum itself at 24:04. (Before that you get to see Harderwijk and Elburg, which are similar towns in the same area). Unfortunately they don't go in, so this is completely off topic....
On 4/10/2021 at 3:37 PM, CeeCee said:In this clip from 2020 it turns out the baker is also the ceo. There is a new building for the museum, where he wants to show off kermisbakery. Kermis background in English, but also check out the the page in Limburger (this is the southern region bordering Germany and Belgian) dialect. It shows two pictures, one of a contemporary kermis in Maastricht and some of the regional specialty vlaai.
Oliebollen (a fried dough, also very much associated with new years eve) and waffles are part of kermisbaking.
We move on the second room, het spijslokaal. No, not almond spijs. This instance it translates as food in general. It used to be a cafe, but from here he wants to serve the terrace that looks in on the bakery. They will be selling banket from here, which is pastry. He mentions krentenwegge again, but they will also be selling suikerbrood (sugarbread with characteristic sugar lumps called parelsuiker/pearl sugar.
The tiles behind the bar he's pointing at are original and have been restored.
The golden pretzel/krakeling sign came three weeks after buying this building. It came from the city of Zwolle, where bakery De Kruyter ceased to exist after 80 years. He mentions two other bakeries, which I frequented personally as I used to live there. But I'll leave the story of Zwolle's inhabitants nickname and the delicious cookie modeled after it for another day. De Kruyter were very happy that their krakeling got such a nice spot at the bakery museum.
Up in the attic he shows the workshoproom (leslokaal), which is still empty for now. Covid struggles etc, but the restoration has been done. He points at the rafters which have been raised. Again, he likes the view on the other museum buildings.
Expo space (pronckkaemer) is up next. They have 20.000 books on baking, from as early as the 17th century up to now. He also mentions poststamp and menu collections. 1000 menu's to show what bakeries catered for through the years. This might take a while to develope though, as exposing books and menu cards means they need climate controle, good lighting, etc. They're working on funds to make this happen.The stairs lead to the offices, where a part of the book collection will be kept. Which is why they kept up all those walls. He points out the window where outdoor activities will be held. Last room will be storage for things not currently on display, like chocolate molds. It's a good space, as it's not very warm for an attic and the small windows block most of the light.
My mother, my husband, and I were in Zwolle for a week visiting family so the trip to Hattem was one of many sightseeing trips. Thank you for finding video of the Bakery Museum in Hattem and for providing summaries of the videos in English. Yes, I would definitely recommend that you visit the Hattem museum. The demonstrations and the museum exhibits were very interesting. Lots of old bakery equipment to look at! I did not know about their 2020 expansion - will remember this for when I visit the Netherlands again. I have not been to the theme park in Efteling, perhaps next time.
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Thank you so must for taking us along! What a gorgeous sunset! Wishing you safe travels.
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Very interesting @CeeCee! I’ll find the time to watch those videos. I vacationed in the Netherlands September 2019 and visited another bakery museum, the one in Hattem. Very interesting museum. The lecture that day was about traditional shapes for special occasion breads. They were also making poffertijes in the attached cafe. https://www.bakkerijmuseum.nl
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Would something with the texture of a butterfinger work in this application? There are some good recipes for laminated sugar confections that are enrobed in chocolate to keep the sugar nice and dry.
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@Wolf the bitter greens would be fine.
One does not serve lamb for a seder dinner (I suggest googling for more detail, probably not appropriate to post here as it would send us into a discussion about religion). Depending on whether or not the diners are Sephardic or Ashkenazi, beans may or may not be ok for Passover (search kitniyot for more information). -
What did the cake look like? A one layer round cake with multiple colors? A multi-layer cake? Just in case you are looking for a mad hatter cake, here is a link on how to make them https://www.cakecentral.com/tutorial/20224/how-to-make-a-topsy-turvy-whimsical-cake.
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WebRestaurant has some cake tins with removable bottoms.
I would also recommend checking with JB Prince.
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I've also really enjoyed the Cherry Tomato Baked Feta and have already made two batches of it. 6 ounces of feta to 2 cups of tomatoes is a bit too much feta for me... so for the 2nd batch I went with 3 cups of grape tomatoes to 4 ounces of feta and will probably stay with this new tomato to feta ratio. Like @blue_dolphin I have enjoyed this topped with shrimp. I have also used it with brown rice and chicken. If I have some pre-cooked pasta or rice in the fridge, this tomato-feta-little green dress mix, and some sort of protein, it makes a great dish to take to work and heat in the microwave.
pre cook
post cook
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Welcome @jetfin. Looking forward to seeing your CSO, and other, cooks. Did you find the eGullet spreadsheet of CSO cook times and methods? If not, one of us will direct you to the link.
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Just a friendly reminder, tomorrow is Pi Day! I’m thinking pizza and a fruit pie... we’ll see what happens.
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2 hours ago, minas6907 said:
I wanted to ask, on Instagram I come across loaves every now and then that have something that is, or like, a cracker wrapped around them. Is this a new trend in bread, or is it more like an old technique that has been gaining popularity?
Anyways, just wondering, thanks all
No idea on the origin but fullproofbaking on Instagram says she first tried this technique in 2018. She offers a recipe and tutorial in this post https://www.instagram.com/p/CK6inzHJ6RA/?igshid=1i47o52pg2jrr
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For this morning’s breakfast I topped some sous vide egg bites with my latest batch of little green dress; they worked quite well together.
@blue_dolphin your Anchovy Gateway Spaghetti looks great.
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The results of yesterday's labor...
Little Green Dress. I added a quarter of a lemon from Citrus Shrine to this batch.
R-Rated Onions. I'm happy with how they turned out but this batch of onions seemed to take forever to wilt down and caramelize.
the beginning
starting to wilt
starting to brown
the end... looking forward to having some of these in the freezer for when the whim to use caramelized onions hits. I ordered the Oxo Good Grips large ice cube trays to store these (trays are scheduled to arrive today).
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Today I’m finally going to make a batch of R-rated onions. I may also make Here’s to Eggplant (will be adjusting the recipe since I don’t have all the ingredients but I do have most of them. Also time to make another batch of Little Green Dress.
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@pastrygirl I’d check and see if you can add the same variety of attachments to the Color EX as the Plus EX. That might be a helpful deciding factor. Also, it may be helpful to talk to Brian at Tomric and discuss your options with him. It would be awesome to have a Selmi!
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2 hours ago, Kerry Beal said:2 hours ago, curls said:
You are correct - I should have said it's the blower on the enrober!
I’m sure each enrober blower makes its own pattern. A world renowned enrober tracker like @Kerry Beal would recognize that the pattern in the poster’s photo was created by a Selmi. 😆
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I think that non-Selmi enrobers can create that that pattern too. 😉
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28 minutes ago, JoNorvelleWalker said:
What’s new is that today I used the Ankarsrum dough hook rather than the roller and scraper.
Which do you prefer for kneading bread, the roller & scraper or the dough hook?
The Bread Topic (2016–)
in Pastry & Baking
Posted
Yup, I keep seeing that advice... I just have to follow it! 🙂